【摘要】 为研究脂肪对鸭肉风味的影响,采用石油醚及氯仿-甲醇选择性地去除鸭肉中的甘油三酯和磷脂,对去脂肉进行感官评定和仪器分析,并对比氯仿-甲醇萃取的脂质及其水洗后的脂质挥发性成分。试验结果表明甘油三酯对鸭肉的特征性风味及肉香影响不大,而磷脂的影响很大;对照鸭脂的重要香味成分的含量均显著高于水洗鸭脂(p<0.05),且在水洗鸭脂中未鉴定出含氮含硫化合物。感官特性的分析表明鸭脂质中的水溶性成分对鸭肉肉香有显著贡献,而对鸭种属风味特性没有贡献。更多还原

【Abstract】 This research was aimed at the effect of duck fat on the duck flavor. Txiglycerides and phospholipid in duck meat was extracted selectively using petroleum ether and chloroform with methanol respectively. Sensory analysis and instrument analysis showed that triglycerides had little effect on the duck characteristic and meaty aroma, but phospholipid was inverse. Duck fat extracted by chloroform with methanol was washed by water to remove the water soluble compounds in fat. No S-and N-containing compounds were identified in washed duck fat, and the characteristic aroma compounds were significantly lower (p<0.01) than the control duck fat. The water soluble compounds in duck fat contributed the duck meaty aroma but not the characteristic aroma of duck.更多还原